Zippy Tofu Stir-Fry recipe

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¼ cup soy sauce
¼ cup orange juice
1 tablespoon sriracha sauce
1 tablespoon brown sugar
1 teaspoon grated ginger
1 (12 ounce) package extra-firm tofu, cubed
2 tablespoons canola oil
1 small onion, chopped
2 medium carrots, peeled and cut into 3-inch pieces
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1 cup broccoli florets
5 cloves garlic, minced
salt to taste
½ cup toasted cashews, roughly chopped
1 mango, chopped
⅛ cup lime juice
⅛ cup fresh cilantro, minced

Nutrition Info

341.3 calories
carbohydrate: 31.5 g
cholesterol: : -
fat: 20.3 g
fiber: 4.8 g
protein: 14.2 g
saturatedFat: 2.5 g
servingSize: -
sodium: 1250.5 mg
sugar: 16.4 g
transFat: : -
unsaturatedFat: : -


  1. Mix soy sauce, orange juice, sriracha sauce, brown sugar, and ginger together in a bowl. Pour mixture over the tofu in a separate bowl. Set aside.

  2. Heat oil in a frying pan over medium-high heat. Saute onion until softened, 2 to 3 minutes. Add carrots, saute for 3 to 5 minutes. Add bell pepper strips, broccoli, and garlic. Saute, stirring frequently, for 5 minutes. Add tofu mixture, cook and stir until liquid has reduced and vegetables reach desired softness, 5 to 7 minutes more. Season with salt, stir in cashews, mango, and lime juice.

Recipe Yield

4 servings

Recipe Note

This colorful vegan stir-fry is a snap to prepare. Serve hot over rice or rice vermicelli. This recipe is easy to change up by using a variety of different vegetables and proteins.

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